Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes.

Monitoring and controlling the freezing process and thermal properties of foods is an important means to understand and maintain product quality. Saccharides were used in this study to regulate the gelation of liquid egg yolks induced by freeze‒thawing; the selected saccharides included sucrose, L-arabinose, xylitol, trehalose, D-cellobiose, and xylooligosaccharides. The regulatory effects of saccharides on frozen egg yolks were investigated by characterizing their thermal and rheological properties and structural changes. The results showed that L-arabinose and xylitol were effective gelation regulators. After freeze‒thawing, the sugared egg yolks exhibited a lower consistency index and fewer rheological units than those without saccharides, indicating controlled gelation. Weaker aggregation of egg yolk proteins was confirmed by smaller aggregates observed by confocal laser scanning microscopy and smaller particle sizes. Saccharides alleviated the freeze-induced conversion of α-helices to ß-sheets in egg yolk proteins, exposing fewer Trp residues. Overall, L-arabinose showed the greatest improvement in regulating the gelation of egg yolks, followed by xylitol, which is correlated with its low molecular weight.

The mitophagy pathway and its implications in human diseases.

Mitochondria are dynamic organelles with multiple functions. They participate in necrotic cell death and programmed apoptotic, and are crucial for cell metabolism and survival. Mitophagy serves as a cytoprotective mechanism to remove superfluous or dysfunctional mitochondria and maintain mitochondrial fine-tuning numbers to balance intracellular homeostasis. Growing evidences show that mitophagy, as an acute tissue stress response, plays an important role in maintaining the health of the mitochondrial network. Since the timely removal of abnormal mitochondria is essential for cell survival, cells have evolved a variety of mitophagy pathways to ensure that mitophagy can be activated in time under various environments. A better understanding of the mechanism of mitophagy in various diseases is crucial for the treatment of diseases and therapeutic target design. In this review, we summarize the molecular mechanisms of mitophagy-mediated mitochondrial elimination, how mitophagy maintains mitochondrial homeostasis at the system levels and organ, and what alterations in mitophagy are related to the development of diseases, including neurological, cardiovascular, pulmonary, hepatic, renal disease, etc., in recent advances. Finally, we summarize the potential clinical applications and outline the conditions for mitophagy regulators to enter clinical trials. Research advances in signaling transduction of mitophagy will have an important role in developing new therapeutic strategies for precision medicine.

High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion.

In this study, ovalbumins (OVAs) were glycosylated with fructo-oligosaccharide (FO) at different temperatures (80 °C, 100 °C, 120 °C, and 140 °C) and durations (1 h and 2 h) via wet-heating. The glycosylated OVAs (GOVAs) were characterized by the degree of glycosylation (DG), particle size, zeta potentials, and structural changes. GOVAs-stabilized high-internal-phase emulsions (HIPEs) were then prepared to compare their macro- and microstructure and freeze-thaw stability. The results showed that the DG of GOVAs increased with the increase in glycosylation temperature and the protein structure unfolded with it. Glycosylation decreased the particle size, zeta potential, and α-helical structures and increased the ß-sheets and surface hydrophobicity (H0) of GOVAs compared with unmodified OVAs. Moreover, GOVAs-stabilized HIPEs exhibited smaller particle sizes, zeta potentials, agglomeration indexes, oil loss rates, and freezing points and higher viscoelasticity, centrifugal stabilities, flocculation indexes, and freeze-thaw stabilities. Notably, HIPEs prepared by GOVAs (glycosylated higher than 120 °C) showed the least changes in macro- and microscopic appearances after freeze-thawing. These findings will provide a novel method for improving and broadening the functionalities of OVAs and potentially develop HIPEs with enhanced freeze-thaw stabilities.

Inhibiting effect of dry heat on the heat-induced aggregation of egg white protein.

This study investigated the effect of dry heat on the aggregation characteristics of egg white protein (EWP) solutions. Turbidity and size-exclusion chromatography (SEC) results showed that dry heat hindered the subsequent bulk aggregation of dry heated EWP (DEWP) in aqueous solutions. A similar trend was also found in the particle size distribution of DEWP aggregates, where longer dry heating times resulted in smaller size distributions. Transmission electron microscopy (TEM) observations showed that native EWP tended to form bulk aggregates when heated in aqueous solutions, while DEWP aggregates presented linear and chain-like morphology. The α-helices of DEWP aggregates were converted to ß-sheets, and more chromogenic amino acids and hydrophobic groups were exposed owing to dry heat. Heat-induced aggregation of DEWP in water is more intense than that induced only by dry heat, but the hydrothermal aggregates with longer dry heating times were smaller in size and molecular weight.

Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels.

BACKGROUND: Dry heat processing remains the most promising and simple approach for achieving better gelling properties of spray-dried egg white powder (EWP). Water mobility and intermolecular interactions in gels derived from EWP were investigated after subjecting EWP to various dry heating times (0-21 days). RESULTS: The gel hardness and water-holding capacity significantly increased with an increase in dry heating time (P < 0.05), and both parameters were positively correlated with gel transparency. In contrast to the coarser structure of untreated EWP gel, the gel of EWP corresponding to 15 days of dry heating time had a fine-stranded and orderly network structure with smaller pores. An increase in the binding force between the gel and water was observed with an increase in dry heating time due to the formation of more 'protein-water' hydrogen bonds. Increasing the dry heating time resulted in an increase in the contribution of disulfide bonds, which in turn made a significant contribution to the rigidity of the EWP gels. By contrast, a decrease in the contribution of ionic bonds and hydrophobic interactions upon increasing the dry heating time promoted the formation of orderly networks. CONCLUSIONS: Overall, gel corresponding to EWP dry heating for 15 days had better gel properties, the highest transparency and water-holding capacity, as well as a fine-stranded and orderly network structure. These results provide more information on improvement of the gel properties of EWP through dry heat treatment. © 2020 Society of Chemical Industry.